No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Lentil and Bulgur Soup

Simple yet substantial, this warming soup combines vegetables with whole-grain bulgur and fiber-rich lentils for a hearty main course.

  • Prep:
  • Total Time:
  • Servings: 4
Lentil and Bulgur Soup

Source: Martha Stewart Living, March 2010

Ingredients

  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1 medium carrot, finely chopped
  • 1 celery stalk, finely chopped
  • 1 shallot, thinly sliced
  • 6 cups water
  • 1 cup green or brown lentils, rinsed and picked over
  • 1/2 cup bulgur wheat
  • 2 to 3 tablespoons red-wine vinegar
  • Coarse salt and freshly ground pepper

Directions

  1. Heat oil in a medium saucepan over medium heat. Cook
    carrot, celery, and shallot until tender, about 6 minutes. Add
    water and lentils, and bring to a boil. Reduce heat, and simmer,
    partially covered, until lentils are tender, about 20 minutes.

  2. Stir in bulgur, and cook, partially covered, until bulgur is
    tender but still slightly chewy, about 5 minutes.

  3. Drizzle with vinegar to taste. Season with salt and pepper.
    Drizzle with oil, and season with pepper.

Reviews (3)

  • perfectbites 9 Dec, 2013

    One of my favs - definitely use vegetable stock! We always add lightly steamed kale (thinly sliced ribbons), or other leafy green. Definitely a 'base' recipe. You can replace shallots with onion, can skip the celery, etc.

  • wondersofwine 6 May, 2013

    Made this but added a tablespoon of homemade blend of spicy Moroccan seasonings, and leftover chicken broth (about a cup, then 5 cups water). Without these additions, it would have been extremely bland. It's more of a blank slate, fill with whatever seasonings fit your tastes.

  • judypatel 8 Jun, 2012

    Too blah. Needs chicken stock, red pepper and ??

Related Topics